Pretzel making machine



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Patented Sept. 8, 1942 PRETZEL MAKING MACHINE Millard F. Weida, Canton,Ohio, assgnor to The Curthalt Company, Canton, Ohio, `a. corporation ofOhio Application May 1, 1940, Serial No. 332,796

26 Claims.

rIhis invention relates to machines for the manufacture of pretzels andhas for its object improvement of machinery by which pretzels can bemade automatically, thereby decreasing the cost of manufacture, reducingwaste and making better and more uniform pretzels.

One of the objects of the invention is to combine the mechanism forforming the dough into dough sticks and the mechanism for subsequentlytying the sticks into standard pretzel form in a single machine so thatthe entire operation of forming a complete pretzel from the dough willbe carried on in a more rapid and satisfactory manner than has beenpossible heretofore.

It is also an object of the invention to improve upon the dough-stickforming mechanism so as to secure more uniform sticks. Uniformity ofsticks, both as to length and diameter, greatly increases the eiiciencyand reduces the waste of the pretzel-tying unit which receives thesticks directly from the stick-forming device and converts the stickinto -pretzel form. The invention also has as an object a machine whichis readily adaptable and adjustable for the manui facture of pretzelsfrom sticks of varying diameters.

The pretzel-tying unit, which is employed as a part of the completemachine, is patterned after that shown in the patent to Curtis` No. i

2,107,749, dated Feb. 8, 1938, which discloses the sequence ofoperations and the general method of converting the stick of dough intopretzel form, but this invention improves upon the tying mechanism ofthe Curtis patent by increasing l its productive capacity. The newmachine shown herein also simplifies and improves upon the meansemployed for operating the arms which tie the dough stick, and reducesthe number of working parts. the cost of maintenance and repair of theCurtis machine and has lessened the periods. during which the machine isidle owing to breakdowns and readjustments.

Other improvements and advantages over the prior devices for thisgeneral purposev will be realized. The machine as shown and describedherein is the best known and preferred form of a complete automaticpretzel-making device which forms the dough stick to accuratedimensions, delivers the dough stick to the tying unit or head anddelivers the completed pretzel to a moving belt or conveyor w 'ch, inturn, delivers the uncooked pretzel to the ovens. While the completemachine is shown and described This invention has reduced v in fulldetail, it is possible to change, modify or improve upon any of thevarious elements without departing from the principles of the inventionor sacricing any of its beneiits.

The complete machine as shown herein contains a new and improveddough-lump measuring and cutting device which is the subject ofdivisional application, Serial No. 406,991, filed August 15, 1941.

In the drawings which show the machine:

Fig. 1 is a side elevation of a complete machine by which the dough isworked or kneaded and from which accurately measured lumps or gobs ofdough are delivered to the rolling belts which form the gobs into sticksof uniform diameter and length. At the right side of this view is thetying head or unit.

Fig.V 2 is a section on the line 2-2 of Fig. l, showing the gob formingmechanism by which the accurately measured lumps of dough are formed.

Fig. 3 is a section on the line 3*-3 of Figs. l and 2.

Fig. 3a is a detail of the means for adjusting the rails which guide thedough lump to the rolling belts.

Fig. 4 is a section on the line d--d cf Fig. 2, showing the adjustablegate or valve by which the amount of dough in each lump is regulated,thereby controlling the stick dimensions.

Fig. 5 is a plan view of the rolling belts, a part of the upper beltbeing cut away to show the lower belt.

Figs. 5a, 5b, and 5C are sections on the lines a#a, b-b, and c-c of Fig.5, showing details of the belt adjustment.

Fig. A6 is afront elevation of the head with the tying arms in positionto pick up the ends of the stick.

Fig. 7 is a vertical section taken on the. line 1--1 of Fig. 6 at thedischarge end of the rol-1- ing belts, showing certain details of thehead and the transfer device by which the stick is moved into positionfor the tying operation.

Fig. 7*i is a detail showing one gripper for the stick in its openposition ready to close about the end of a stick.

Fig. 8 is a section on the line 8--8 of Fig. 6.

Fig. 9 is a section on the line 9-9 of Fig. 6.

Fig. 10 is a vertical section on the right hand side of the head takenon the line 1.0.-!0 of Fig. 6.

Fig. 1l is a horizontal section on. the line I iA-I I of Fig. 6, showingthe means by Which the doughstick form-ing unit is driven insynchronism. with the tying unit and the timing device by which theseoperations are brought into step.

Fig. 12 is a section on the line I2-I2 of Fig. 11.

Fig. 13 is a horizontal section on the line I3-I3 of Fig. 8.

Fig. 13a is a section on the line Ilia- I3EL of Fig. 13.

Fig. 14 is a section on the line 6 and 16, looking upwardly.

Fig. 15 is a section on the line I5-I5 of Fig. 6, taken just below Fig.14, but looking down- Wardly.

Fig. 16 is a front elevation of the head with the cover plate removedand portions of the operating arms in section.

Fig. 16a is a horizontal section on the line IG'fI-Ita of Fig. 16. f

Fig. 17 is an enlarged detail on the line I 'I-I 'I of Fig. 11 of theknife actuating means by which the timing of the knife for cutting olfthe lump of dough is controlled.

Fig. 18 is a section on the line 11 and 17.

Fig. 19 is an enlarged section on the line I9-I9 of Fig. 8; and

Fig. 20 is a section on the line 20-29 of Fig.

I4-I4 of Figs.

Referring to Fig. 1, the complete unit comprises a dough working andlump forming portion or unit, designated generally by the letter A, andan intermediate rolling table, designated at B, which receives themeasured lumps of dough and forms them into the sticks and delivers therolled sticks to a pretzel-forimng or tying head C. The completely tiedpretzels are delivered on the conveyor belt D and the scrap dough fromthe cutters which cut the stick to accurate length is received on thewaste conveyor belt E.

The main elements A, B and C are mounted upon a bed plate 5 and aredriven from a source of power by belts 6 6 engaging a pulley 'I (Fig. 6)on the main drive shaft 8. The shaft 8 is journaled in a bracket orhousing 9 at the right hand end of the machine as viewed in Fig. 6 andin a second bracket I on the left hand side of the machine. All of themoving elements of this machine are driven from this main drive shaft.

DOUGH LUMP MEASU'RING AND FORMING On the rear of the bed plate islocated a pedestal I5 to the upper end of which is secured a casting I8,4the upper portion of which is formed as a hopper I 'I from one side ofwhich extends the barrel I8 in which is located the dough mixing andfeeding worm I9 which forces the dough from the hopper toward thedischarge end of the barrel. It will be noted that the pitch of the Wormis reduced toward its discharge end so that the dough is compacted atthe discharge point. The opposite end of the worm projects through thecasting and is provided with a gear meshing with pinion ZI fixed tointermediate gear 22 which, in turn, is driven by a pinion 24 on thecountershaft 25. To this shaft is secured the sprocket pinion 26 whichis driven by the chain 21.

The chain 21 extends toward the head of the machine and is trained overa sprocket 38 on the shaft 3l (Fig. 11) which carries a sprocket 32connected by the chain 34 with the sprocket 35 on the main drive shaft 8(Fig. 10).

I9, it is compacted against a plate or baiile 38 located at thedischarge end of the barrel and provided with a centrally located port39. This bale 38 is not the outer Wall of the extruding machine, 4but isspaced therefrom to provide a pressure chamber 49, the opposite Wall ofwhich is formed by a flanged cap 42 in which the discharge port 43 islocated. This cap is clamped on the outside of the extruding machine bythe swinging screw-threaded clamps 44 which hold the cap and plate 38 inposition, but permit removal for cleaning. A knife 45, to be describedin detail, moves over the outer surface of the cap and cuts olf theindividual lumps of dough at the proper timed intervals, one of saidlumps being shown in dotted lines in Fig. 2.

The objection to prior dough-lump forming machines has been irregularityof operation, it having been impossible heretofore to secure strictlyuniform lumps of dough. The successful operation of the entire machineis dependent in a large measure upon the regular delivery to thepretzel-forming machine of uniform sticks of dough and the uniformity insticks depends upon the accuracy of the lump-forming means. In formerlump-forming and cutting means the dough has tended to be dischargedfrom the forcing machine head irregularly and in spurts or pulsations.This has resulted in the formation of non-uniform lumps.

'Ihis arrangement shown herein has overcome that diiiculty and in itsoperation delivers a steady stream of uniform size and Weight. It

will be observed that the discharge opening 43 is not in alignment withthe opening 39 in the baffle 38 and that the chamber 49 operates as asort of accumulator or pressure chamber in which the dough is compactedby the force of the feed screw. This intermediate or antechamber in thehead of the dough-extruding machine eleminates all of the pulsations andirregularities in the dough movement and maintains a uniform pressureback of the discharge opening 43, so that the stream of dough as itissues therefrom is constant in speed and volurne. As the knife 45 isoperated at exact timed intervals, each gob or lump is exactly likeevery other gob and consequently the sticks delivered to the tying unitare identical in weight, length and diameter.

In order to vary the size of the gob, an adjustable gate 48 is locatedbetween the plate 38 and As the dough is moved forwardly by the worm thecap 42 being fixed to a pin 49 rotatable in the plate and held inposition by the nut 58 and Washer 5I. The amount of dough which passesinto the pressure chamber 40, and consequently the size of the lumps forxed cutting intervals, is determined by the area of the opening 39 whichis exposed by ythe gate 48. This determines the length of a pretzelstick of a given diameter.

The means for operating the knife 45 will now be described. This knifemoves over and against the face of the cap 42 and is pivoted at 55 to aknife slide 56 guided for vertical movement on the cap. The knife isformed with an angular extension shown in Fig. 2 and a coil spring 53 isseated in the face of the knife slide and presses the cutting edge ofthe knife against the face of the cap so as to make a clean cut acrossthe discharge opening 43.

The knife is actuated to make a quick cutting stroke and return by asolenoid 60 mounted in a solenoid housing BI secured to a bracket 82mounted on the casting I8. The slide 56 has an transfer mechanism is inposition to extension which passes into the solenoid and is providedwith a pin 63 connected byv the coil spring 64 with the housing. Whenthe solenoid is energized, the slide 56 is moved downwardly, passing theknife over the discharge opening 43 and o is immediately returned by thespring.

The solenoid is momentarily energized by a switch contained in a box 68,the actuating pin 61 of which is yieldingly pressed upwardly against thehorizontal arm of a pivoted lever 68, the other end of which bearsagainst a timer disk 10. This disk (Figs. 11 and 11) is formed on theinner end of a sleeve 1I which is keyed to but slidable in the hub 12 ofa gear 14 mounted in .the housing 9. The disk 10 is spring pressed tothe left in Fig. ll by a coil spring 15 located in a bore in the sleeve1| and bearing at its outer end against the housing, the inward movementof the sleeve being fixed by the lock nut 16 threaded on the end of .thesleeve.

The gear 14 is in mesh with the gear 13 which is fixed on the end of theshaft 69 located in the housing and provided at its outer end with anoperating knob 11. As shown, this knob is knurled for part of itssurface and is screwthreaded on the end of the shaft 14, a lock nut 11aholding the parts together. By rotation of the knob 11 the gear 14 willbe turned which will turn the disk 10. A spring pressed pin 18 locatedin the knob bears against the face of the housing to prevent too freemovement of the knob.

The purpose of the adjustment of the gear 14 and disk 10 is to providemeans for bringing the gob cutting mechanism into proper timed relationto the transfer device which moves the stick into the tying unit, for ifthe stick is not delivered at the moment the transfer device makes itsstroke, the tying mechanism will make an idle movement or two sticks maybe delivered at one time.

The disk 10 is moved to the right of Fig. l1 once during each completecycle of the tying mechanism and thus actuates the lever 68 and throughits associated elements moves the knife by the following means.

On the outer face of the disk 10 is a cam surface 80 which is in thepath of a lug 8| mounted on a nut 82 which is screw-threaded on the endof a driving sleeve 86 mounted upon the main cam drum operating shaft260 which actuates the pretzel tying mechanism as will be describedunder that heading. Supplemental lock nut 83 and washer 84 are locatedon the end of the driving sleeve 85.

There is a xed interval between the cutting of a gob and the time thatit is delivered in stick form to the transfer mechanism which, in turn,delivers the stick to the tying unit, and the adjustment of the knob 11which determines the moment of contact of the parts 80 and 8| andthereby the operation of the knife 45 will afford means for bringingthese operations in proper stepped relation. The adjustment can be madewhile the machine is running. If the proper and timed delivery is notmade, the operator can bring the two mechanisms into proper relation byturning the knob 'I1 in either direction to the required extent withoutstopping or interfering with the operation of the machine.

It is very important to the economical and eflicient operation of theentire pretzel making unit that the dough lump cutting means operate atthe exact instant which will insure that the stick is rolled anddelivered to the tying unit when the receive it.

If the various instrumentalities. of the complete operative combinationdo; not work in absolute tii'ned relation, or if some variable isaccidentally introduced in the operations, the. dough sticks will getout of place and require stoppage of the mae chine for cleaning. It isalso important that the machine be provided with means by which thecutting operation is capable of being restored to correct timed relationwith the other operations while the machine is running, otherwise themachine will have to be shut down for this purpose and its productionreduced. The operator can secure a quicker and more accurate adjustmentof the parts if he can make the required adjustment while the machine isrunning. These objects are secured by the novel combination of elementsillustrated and described herein.

The gob of dough cut off by the knife 45 falls into a delivery troughsecured to a shaft 9| pivoted in a bracket 9.2 carried on an arm 93"extending from the under side of the casting I1. Mounted on pivots 81below the arm 93 are` two guiding rails 95 which are pivotallyadjustable so as to direct the gob to the exact center line of the lowerrolling belt. To adjust the rails, set screws 88 are threaded in lugs89a and bear against. the rear ends of the rails, a light coil spring 89holding the rails against the set screws.

It is advisable to have means by which the gob of dough may at times bediverted from the rolling belts, and for this purpose the trough can bethrown backwardly so that the gobs fall behind the rolling belts. To dothis, the shaft 9| is fixed to a coil spring 96 which is, in turn, xedto a rotating operating rod 91, the far end of which is located in arecess in the frame. An arm 9.8 is secured to the rod and lconnected toa second rod 99 which extends to the front of the machine, being guidedin a tube 98a secured to the frame. At the front of the machine. the rod9.9 is secured to a knob |00 (see Fig. 6) in the front wall of thehousing` 9.

If some mishap should occur at the rolling belts, the operator can pullthe knob, |00 which will reverse the trough and no more gobs of doughwill drop on the belt until the trough is restored to its normalposition.

DOUGH STICK ROLLING UNIT v This unit, designate as B, consists of twoendless, horizontal belts which receive the gob of dough as delivered bythe trough 90 and guided by the rails 95 and reduce the spherical gobinto the long stick. The table is generally inclined downwardly from theunit A to the unit C.

It consists of a lower belt |05 and an upper belt |06, the lower beltbeing extended vat the upper end to receive the gob of dough and at thelower end to deliver the rolled stick to the transfer wheel or pick-upbar which is the first element of the tying mechanism.

The lower belt |05 passes over an idler pulley |01 at its upper end anda driven pulleyv |08 at its discharge end. The shaft of the pulley |01is mounted in adjustable bearing blocks |09 which are moved by threadedbolts ||0 mounted in the lower belt frame IIZ. The shaft II4 of thepulley |08 is extended on the right hand side of the machine where it isfixed to a pinion I|5 which meshes with a driving gear I I6 on the maindriving shaft 8 (Fig. l0), so that theA rolling belts are actuated intimed relation to the other units. The other end fof the shaft ||4carries a sprocket I8 and the shaft I I9a of the upper belt pulley I|9carries a sprocket |20. Over these

